Cooking Instructions
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Step 1
Bring a large pot of water to a rapid boil. In the meanwhile, cut off tops from the
Bell Peppers (6)
and discard seeds and membranes. Dice the remaining tops of the peppers.
Step 2
Cook the whole bell peppers, uncovered in the boiling water for about 5 minutes; invert and drain well.
Step 3
In a large sauté pan, heat
Canola Oil (1 Tbsp)
over medium-high heat and brown
Lean Ground Beef (455 g)
with
Onions (75 g)
and diced peppers.
Step 4
Once the beef loses the pink color, stir in
Diced Tomatoes (1 can)
,
Taco Seasoning (1 pckg)
, and
Taco Sauce (260 g)
. Add a dash of
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Mix well and simmer for 5 minutes.
Step 5
Stir in the
Shredded Cheddar Cheese (55 g)
until combined. Remove from heat.
Step 6
Now preheat the oven to 350 degrees F (180 degrees C).
Step 7
Sprinkle a little salt inside the peppers, then stuff each pepper with the meat mixture. Place stuffed peppers in a baking dish lined with parchment paper or foil. Bake for 30 minutes.
Step 8
Once the peppers are done, immediately sprinkle the remaining
Shredded Cheddar Cheese (55 g)
on top evenly. Top with
Sour Cream (to taste)
,
Fresh Cilantro (to taste)
, or
Avocados (to taste)
followed by
Ground Black Pepper (to taste)
.
Step 9
Slice 1/4 inch off of each end of a
Limes (to taste)
and cut it in half, lengthwise. Set one of the halves cut-side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges. Serve with Lime Wedges. Enjoy!
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